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Discussion Starter · #1 ·
I always always just ate Red Delicious. I know-very adventurous. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br>
My husband got me to try some others last fall and I fell in love with the GALA. Best apple ever! I just had to go eat one because of the apple post at the PRT. What's your favorite apple? Do you have a good apple recipe?
 

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Honey Crisp!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 

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I like a sweet and <span style="text-decoration:underline;">very</span> crisp apple. I don't like red delicious because they are not as crisp as I like. I like Fuji's, Jonagolds and Honeycrisp the best. But I usually go to this one market in town that is real picky about the produce they carry and they are more than happy to cut into an apple and let you sample, So, I like to sample whatever kinds of apples I want to buy that day to make sure it's just the way I like it.
 

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Discussion Starter · #4 ·
ooh, I love the places where you can sample first. I don't think there is anything worse than getting home and finding out the produce is mealy or otherwise gross.<br>
Remember the Sienfeld episode where Kramer wants to take back his peach?
 

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hmmm, don't remember that episode, but then I didn't watch a ton of Seinfeld - I could only take it in small doses! LOL<br><br>
yes, I usually only buy fruit from this particular store where I can sample first. I almost always have good luck with fuji's but every once inawhile a crop comes through that is a bit more pithy. I've tried jazz apples too that are good.<br><br>
and I do have an awesome recipe using apples. It's in my cooking light magazine at home, so if I remember, I'll bring it into work with me someday and type it up in the recipe collection part of this board. it's actually a Hanukkah cake - but we love it so much I make it several times throughout the year.
 

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i like cortlands, granny smiths, and winesaps. all for cooking. i don't eat raw apple, so these work well for me.
 

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Stayman winesap.<br><br>
The modern Red Delicious is a travesty, they took most all of the apple flavor out in order to breed a pretty and easily shined apple. It has some sweetness, but nothing like the flavor of the older varieties of Red Delicious. I had the pleasure of trying an ancestral Red Delicious when I worked for an orchard in the late 80s, it was beautifully sweet and with some snap of apple flavor. It was also a bit ugly with mottled and streaky skin.<br><br>
The modern Red Delicious is a real shame of marketing in a pretty package.
 

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I love Macs, too. And I'm typing this on one. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br>
Macs and Honeycrisps are my favorite types, with the occasional Granny Smith thrown in for variety.
 

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Liberty and Prima for eating, Gravenstein and Belle de Boskoop for baking.<br><br>
I have a tri-graft with the first three; Liberty and Prima are scab resistant.<br>
Liberty is like a giant Mac. I LOVE Macs too.<br><br>
What a kick having one tree with three different apples.
 

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Meri and Aphi got me hooked on honeycrisps. I was always a Granny Smith girl for raw eating. I still like them, but I'm definitely an HC fan now. I have heard a lot of good things about Gala, I will have to try them this week.<br><br>
And I agree, RD sucks. Pretty, but useless. Bleh.
 

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I think I'm the only person who doesn't like Honeycrisp. They are too sweet for me.<br><br>
I do like Fuji apples and Gala comes next.
 

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honorable mentions:<br><br>
pink lady<br>
fuji<br>
braeburn<br>
gala
 

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Discussion Starter · #18 ·
I think I've been living under a rock. I haven't heard of about a third of these! I gotta get out more. I can't wait to go to the store this weekend.
 

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Granny Smiths are excellent for baking, but a bit on the tart side for my taste raw. The thing I like about them for baking is that they don't turn to mush, and retain their shape.<br><br>
I like eating, gala, honeycrisp, Pink Lady, Jonagold, Braeburn, and more. It's hard to find Winesaps in the store, or Northern Spy. I'd like a Northern Spy tree, because I like the name <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif">
 

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The big thing to remember that what we call the tartness of the apple is its flavor. So generally, more tart equals more flavor. You can always add more sugar to a recipe to sweeten up the flavor, but it's damn hard to add more flavor. That's why tart apples are generally considered baking/cooking apples.<br><br>
I like eating tart apples.
 
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